On Dec 13, 9:06*pm, Sqwertz > wrote:
> On Sun, 12 Dec 2010 22:48:56 -0800 (PST), itsjoannotjoann wrote:
> > And no I don't want to eat the
> > fat nor skin of the pigs feet, just tooooo greasy.
>
> I'm not sure if that's really fat... or what. *I think most of the
> fat is cooked away before pickling. *I'll have to check the fat
> content on the label.

I've never tried them pickled, but I quite often eat the fresh ones.
Once you've simmered them for 4 to 6 hours, the gelatinous connective
tissue which makes up most of the foot is a delight to eat. And there
isn't much fat in a pig's foot.

A snack and salad food that I make is pig's trotters and hocks in
aspic. Just -
1. cook the hocks and trotters until the meat is truly tender and
falling off the bones,
2. bone them (lots of nasty tiny bones to get out of the toes and
knuckles),
3. reduce the cooking liquid to about a quarter of a cup per hock and
trotter,
4. season it to taste (just salt and pepper is good; add herbs if you
like),
5. chop the meat and add to the liquid in a bowl,
6. leave in the refrigerator until well set (overnight), and
7. turn out of the bowl.

LW